- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 28 Times
This fragrant dish is always a crowd pleaser at dinner parties. The sizzling sound always draws “oohs” and “ahhs” from guests and makes for a lively and fun presentation.
- 8 ounces pork tenderloin
- ¼ teaspoon salt
- 1/8 teaspoon white pepper
- 2 teaspoons cornstarch, divided
- 2 tablespoons brown bean paste
- 1¼ teaspoons sugar, divided
- 1 teaspoon white wine
- ½ cup Chicken Broth
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 2½ cups thinly sliced celery
- 4 ounces shiitake mushrooms, thinly sliced
- 1 hot red chili pepper, seeded and thinly seeded
- 2 green onions, cut into 1-inch pieces
Preheat the oven to 400°F. Place a 2-quart ovenproof heavy metal serving platter with deep edges in the oven to heat.
Cut the pork into 2 × 1 × 1/8-inch slices. Toss the pork with the salt, pepper, and 1 teaspoon cornstarch.
In a small bowl, mix the brown bean paste with 1 teaspoon sugar and the wine.
In a small bowl, combine the chicken broth, the remaining 1 teaspoon cornstarch, and the remaining ¼ teaspoon sugar and set aside.
Heat a wok or large nonstick skillet over high heat. Add the vegetable oil, garlic, and pork. Stir-fry for 1 minute and add the celery and mushrooms. Continue stirring 2 more minutes. Add the bean paste mixture and chili pepper. Stir and continue cooking until the pork is done, about 1 minute. Add the cornstarch mixture and cook about 1 minute, or until thickened. Remove from the heat (see Notes) and add the green onions. Pour into the preheated sizzling platter just before you serve for a special presentation.
If you won’t be serving this pork recipe on a special preheated metal platter, cook for an additional 30 seconds after adding the green onions.
© 2000 Leeann Chin and Katie Chin
Nutritional information does not include Chicken Broth. For nutritional information on Chicken Broth, please follow the link above.